- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.6
- Total Fat: 8.4 g
- Cholesterol: 135.2 mg
- Sodium: 695.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.2 g
- Protein: 20.9 g
Chilis Relleno en CasseroleSubmitted by: FRENCH_TUTOR
IntroductionA way to enjoy chilis relleno without the deep frying.
You can increase the heat in this dish by using Pepper Jack cheese. A way to enjoy chilis relleno without the deep frying.
You can increase the heat in this dish by using Pepper Jack cheese.
About 8 large fresh Anaheim green chili peppers, or other mild peppers about 2" in diameter and 5-6" long.
8 ounces low fat cheddar, colby, or monterey jack cheese, cut into 1-ounce strips
2 extra large eggs, separated
1/4 cup whole wheat or all purpose flour
1/4 cup masa harina (mexican corn flour)
1/2 teaspoon salt
1 tablespoon chili powder or dried ground ancho chili peppers
cooking oil spray
Place peppers on a broiling pan and broil 2 inches from heat until skins are charred, turning once. Place charred peppers in a paper bag and allow to steam several minutes to loosen the skins. When cool enough to work with, remove charred skins (ok to leave a few burned bits of skin). Split peppers open lengthwise, and remove seeds and membranes. NOTE: wear gloves for this step as the peppers can burn fingers.
Place 1 ounce of cheese inside each pepper.
Arrange peppers, slit side up, in a long baking dish that has been sprayed with cooking oil.
Preheat oven to 350 degrees.
Beat egg yolks until light and frothy; beat in flour, masa harina, salt, and chili powder.
Beat egg whites until soft peaks form - not as stiff as meringue. Fold egg yolk mixture into beaten egg whites.
Spread egg mixture evenly over chili peppers in baking dish.
Bake 30 minutes until eggs are set.
Serve with salsa, pico de gallo, and additional shredded cheese if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCH_TUTOR.